Homemade Cinnamon Rolls

cinnamon rolls



  • 2/3 cup warm milk (105 degrees F)
  • 1 package (0.25 oz.) active dry yeast
  • 2 tablespoons granulated sugar, divided
  • ¼ cup (1/2 stick) butter, softened
  • 1 egg yolk
  • ½ teaspoon pure Wilton Imitation Clear Vanilla Extract
  • ½ teaspoon salt
  • 2 cups bread flour, plus more for dusting


  • ¼ cup (1/2 stick) butter, softened
  • ¼ cup granulated sugar
  • 1 tablespoon bread flour
  • 1 tablespoon ground cinnamon


  • ¾ cup confectioners’ (powdered) sugar
  • 1 tablespoon milk


How to use Active Dry Yeast:
  1. The first step is to proof it, aka rehydrate it.
  2. Make a warm milk and place it on a large bowl, and the yeast with 1 tablespoon of granulated sugar. Stir it gently and then let it sit for about 5 to 10minutes, or until it’s nice and foamy.Directions to make warm milk:
    Gently and slowly heat it to about 105 degrees Fahrenheit. You can do this in a microwave or in the stove. Be careful not to overheat the milk or it can scorch.Also note that we want to make sure that our milk’s temperature is just right because If the milk is too hot or too cold, the yeast will die. Best way to measure if the milk is warm enough is to use a thermometer.
  3. Add the butter, but before you do, make sure that it’s nice and soft. You can achieve this by bringing it out of the fridge an hour or so before you start making the cinnamon rolls. Other things you can do the make the butter nice and soft:- Cut into small cubes and leave it out at room temperature; or
    – Soften it the microwave at half power for a few seconds.Mix with an electric mixer (prepped with a dough hook) on medium speed until combined.
  4. Add the flour gradually and continue mixing until a smooth, elastic dough forms. Normally, this process takes about 2 to 4 minutes. If you’re mixing by hand, mix until the dough becomes “shaggy”, then knead it on a lightly floured surface until it becomes smooth and elastic.
  5. Form your dough into a ball and place it in a bowl sprayed with vegetable oil (or light coating oil). Cover the bowl with plastic wrap and place it somewhere warm to rise. Allow the dough to rise for about 45 minutes, or until it has doubled in size.

Making the Cinnamon Roll Filling:

  1. Stir together the softened butter, sugar, flour and cinnamon. While you’re at it, you can also spray your pan with vegetable oil and set it aside for later.

How to Make the Cinnamon Rolls:

  1. Punch the down down. Form your hand into a fist and gently push it into the center of the dough. The purpose of punching down the dough is to help remove air pockets that formed while the dough was rising. This will help give your bread a nice fine grain.
  2. Turn the dough out onto a lightly floured surface. Use your fingers to shape the dough into a rectangle, then use a rolling pin to enlarge the shape. As your roll the dough, make sure to roll in one direction at a time. Roll from front to back of the rectangle and then from left to right.As your rectangle begins to form, start in the middle of the dough and roll out towards each corner, gently forming a more defined shape. If it starts to lose its rectangle shape, pat it back into position with your hands. Even it out again by going front to back and left to right until you have a 12 in. x10 in. rectangle.
  3. Spread the cinnamon filling mixture evenly over the dough. You can be more creative and add ingredients like nuts, raisins, diced apple, etc..

Rolling and Baking your Cinnamon Rolls:

  1. Start from the long end of the rectangle, begin rolling up your dough. Make sure the cylinders are tight so the rolls hold their shape. Once done, pinch the seam to seal all the good stuff inside and place it seam side down on a cutting board.
  2. Using a sharp knife, trim off the ends and cut into 8 equally sized pieces.
  3. Place the rolls into the baking pan, cover with plastic wrap and let them rise in a warm spot for 25 to 30mins, or until they double in size.
  4. Preheat the oven to 350 degrees Fahrenheit. Remove the plastic wrap and bake in preheated oven for 25 to 29 minutes, or until golden brown.

Making the Cinnamon Roll Glaze:

  1. Stir together 3/4 cup confectioner’s sugar and 1 tablespoon milk in a small bowl. Add more sugar or milk of the glaze is too thin or too thick.Drizzle the cinnamon roll icing glaze over the rolls. Best served when they’re still warm.


Source: Wilton

Gourdo’s is a licensed distributor of “Wilton Cake Decorating” items in the Philippines.

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